Servings: 6 portions
Ingredients
- 400 g cottage cheese (about 1½ cups)
- 225 g frozen mango (1 package)
- 100 g frozen pineapple
- Frozen banana slices (1 banana)
- 2 tsp honey
Instructions
Here’s how to do it:
Pour the cottage cheese into a food processor and blend until smooth. Add the banana, mango, pineapple, and honey, and blend again until the mixture is completely smooth. Pour the mixture into an airtight container and freeze for at least 6 hours. Let the ice cream sit at room temperature for a little while before scooping.
Tip!
If the ice cream feels too hard, run the ice cream scoop under warm water before serving.
If I had fresh basil at home, I would have mixed that into the ice cream too.
